4 cups uncooked rice
1 cup milk
1 tablespoon brown sugar
2 teaspoons lemon juice
1 teaspoon olive oil
1/4 teaspoon black pepper
1 red onion, cut into 1-inch pieces
salt and pepper to taste
2 tablespoons butter
1 pound meat-free meat confectioners' sugar
1/2 cup shredded Cheddar cheese
1 cup shredded Cheddar cheese
Place rice in a large saucepan to cover with water. Bring water to a boil. Reduce heat to medium-low and cook covered 11 to 13 minutes, or until rice is tender.
While the rice is cooking, combine the milk, brown sugar, lemon juice, olive oil and pepper in a saucepan. Bring water to a boil and cook, stirring occasionally, until mixture is thickened. Remove from heat and stir in the butter. Mix in the rice and stir until heated through.
Stir the shredded cheese in a medium bowl. Place about 1/3 cup of the mixture onto a cookie sheet, then dip the rest of the rice into the melted butter and sprinkle with the cheese. Roll meat into a half-inch thick. Roll the rolled meat into a cylinder about 1 inch thick.
Arrange meatballs in a single layer in a single layer of foil. Cover the meatballs with foil and refrigerate several hours before serving.
Preheat grill for high heat. Grill the meatballs approximately 5 minutes per side, brushing with melted cheese.
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